Cornflake Fried Ice Cream
Make this Mexican restaurant-style dessert at home! Drizzle hot fudge or caramel on top of this crunchy, creamy frozen treat. —Ronda Weirich, Plains, Kansas
Total TimePrep: 20 min. + freezing
- 1 cup vanilla ice cream
- 1/4 cup heavy whipping cream, divided
- 1/4 teaspoon vanilla extract, divided
- 3/4 cup crushed frosted cornflakes
- 1/4 teaspoon ground cinnamon
- Oil for deep-fat frying
- Whipped cream
- Using a 1/2-cup ice cream scoop, form two scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip scoops into cream mixture; roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.
- In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream.
Nutrition Facts1 each: 323 calories, 22g fat (12g saturated fat), 70mg cholesterol, 138mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.
Originally published as Fried Ice Cream in Cooking for 2 Summer 2008